3. Add water and simmer until plantains are cooked and about a 1/2 cup of liquid is left in the pan – 30 -45 min

I chose a plantain with blackened skin. Unlike a banana, where darker skin indicates over-ripeness, blackened skin in a plantain indicates perfect sweetness with a little tooth – perfect for a short simmer.

This photo flashes me back to spoonfuls of cod liver oil as a child. Luckily, red palm oil tastes nothing like fish.

Heat up the oil with the onion.

And once they cook down, add the rest.

If you prefer a mild dish, add less chili powder – maybe half.

Water allows the flavors to meld.

Everything breaks down into a wonderful mess. Yum!

This is one of my favorites 🙂

Serve with rice and fish.

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If you can make this African bean dish a day ahead, please do. The sauce will thicken and coat every millimeter of the beans with chili and onion goodness. Great side dish for a party!Red Kidney Beans with Plantains

Your comment got lost in spam filters – sorry about that 🙂 I’ve had my palm oil since Angola (!!), so the solids have settled down to the bottom of the jar. I’m sure yours is right. That’s the way mine looked at first.